At Bar George, this 2025 edition will bring you a sunny gastronomic touch with the flavors of Mauritius, featuring guest chef Martine Bauer, accompanied by our Bar George Executive Chef Kevin Ramasawmy, both of Mauritian heritage. Together, they will create an exceptional 5-course tasting menu, a fusion of classic Mauritian cuisine, modern techniques, and bold creativity with delicate flavors. This gastronomic experience promises to introduce you to classic Mauritian dishes while adding modernity and daring flair. A wine pairing will be available to enhance your culinary journey. This unforgettable experience will allow you to discover the talents of each chef, and their collaboration will make for an evening full of delightful surprises. Dare to take the plunge and travel as if in the lagoon at Bar George on February 27th and 28th. Reserve your seat for this unforgettable gastronomic adventure.
In 2004, at the age of 19, Kevin left Mauritius to settle in Montreal, where he fell in love with the city and met his future wife. He started as a busser, worked his way up to manager, and eventually transitioned to the kitchen under Chef Jeff Stirrup.
In 2011, he joined Canoe in Toronto as a saucier under Chef Anthony Walsh, who became his mentor and reshaped his perspective on Canadian cuisine. After a stint at Splendido and a transformative experience in New York at Daniel, he returned to Montreal to refine his craft at Maison Boulud.
In 2017, Kevin reunited with Anthony Walsh to open Bar George at the Mount Stephen, playing a key role in earning the restaurant both local and international acclaim. Since 2021, he has also overseen culinary operations at Bar George, the Mount Stephen, and the Westin Mont Tremblant. Passionate and creative, he continues to delight guests with his playful and eclectic cuisine.
Originally from Mauritius, in the heart of the Indian Ocean, Martine Bauer studied French cuisine there, dividing her time between hotel school and the Prince Maurice, a Relais & Châteaux palace. Experiencing the French gastronomic tradition from all angles, she was invited to continue her career in Paris at the Royal Monceau, before taking charge of the kitchen of France's Prime Minister at Matignon. Now co-owner of Pompette, Bar Pompette and Bakery Pompette in Toronto, she took part alongside other Canadian talents in the tenth season of Top Chef Canada. For her, cooking is as much a matter of course as it is an inexhaustible pleasure. Attached to the classics of French cuisine, to local and seasonal products, and to gourmandise, she infuses her cooking with a contemporary and feminine vision.
Prior to his appointment to O&B’s Corporate Executive Chef, Chef Walsh served as Executive Chef for the iconic Canadian restaurant Canoe. There, his leadership, unrivaled culinary craftsmanship and visionary sense for haute Canadian cuisine played a vital role in the restaurant’s meteoric ascent on the country’s fine dining scene. Quickly recognized by media, foodies and the culinary world, the restaurant earned four stars in Toronto Life magazine, was named Best New Restaurant by The Globe and Mail and Where Toronto magazine, and ranked #3 in Gourmet magazine’s list of Top Tables. Over the course of his career, Chef Walsh has won critical acclaim by national and international media and has received numerous awards, including gold medals from Taste of Canada, Black Box, Salon Culinaire and the Ontario Hostelry Institute. He has been a featured guest chef at James Beard House, and has cooked for a number of notable dignitaries, including Canadian Prime Minister Justin Trudeau, Brian Mulroney, U.S. President George Bush, and Princess Diana. In 2016, he was named Chef of the Year by Foodservice & Hospitality Magazine as well as one of Toronto Life’s Most Influential People. For Chef Walsh, defining Canadian food and elevating it to the world stage is not only a top priority, but a passion.